The freshest Christmas finger food.
Serve with extra cranberry sauce!
Cooking Time (Including Preparation Time): 1 Hour
60g Grated Cheddar
400g Pack Sausages
1 Bay Leaf
7 Sage Leaves
150g Cranberry Sauce
2 Onions (finely chopped)
375g Pack Ready Rolled Puff Pastry
50g Fresh Breadcrumbs
Preheat oven to 200C/180C fan.
Finely chop your sage leaves. Add to a pan with some oil and your bay leaf. Fry until the sae starts to crisp, and then add your onion.
Cook until soft, and then remove to the heat.
Add your onion to a bowl. Squeeze the meat out of your sausages and add to bowl. Grate an apple, squeeze the gratings to remove excess moisture, and add to bowl. Add your cheddar and your breadcrumbs and season generously with salt and pepper.
Mix everything together.
Warm the cranberry sauce in a pan with a splash of water. This will loosen it so it spreads more easily.
Unravel the sheet of puff pastry. Cut in half lengthways then spread each rectangle with the cranberry sauce.
Divide the stuffing mixture in two and spread along the length of each pastry strip in a cylindrical shape leaving a 1cm border. Brush the top of the sausage meat and borders with beaten egg then tightly roll the pastry over the sausage to encase it. Cut into 12 sausage rolls then chill for 15 minutes.
Brush the remaining egg over the sausage rolls and sprinkle over the sesame seeds and some sea salt. Bake for 30 minutes until cooked through and deep golden brown.
Remove from oven, stack them up and enjoy!